Sesame-Crusted Ahi with Wasabi Cucumber Sauce

Entree | 2 servings

Sushi-grade ahi tuna gets a gorgeous golden sesame crust that contrasts beautifully with its cool, rare center—a textural and temperature play that echoes the Number 3's crisp-spicy-cool balance. A bright wasabi and cucumber sauce provides cooling relief while lifting the tuna's oceanic richness, with lime juice and habanero heat completing the sophisticated flavor arc. It's restaurant-quality elegance on your dinner plate.

Ingredients

• 2 ahi tuna steaks (5 ounces each)
• 1/3 cup sesame seeds (white and black mix)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 English cucumber, finely diced
• 2 tablespoons fresh lime juice
• 1 tablespoon wasabi paste
• 1 teaspoon habanero flakes
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• Sesame oil for pan
• Sea salt and white pepper

Instructions

1. For sauce, mix diced cucumber, lime juice, wasabi, habanero flakes, garlic, and ginger in a bowl.
2. Let sauce sit 15 minutes for flavors to meld.
3. Mix soy sauce and rice vinegar; brush onto all sides of ahi steaks.
4. Press sesame seeds firmly onto both sides of each tuna steak.
5. Heat 1 tablespoon sesame oil in a skillet over high heat until shimmering.
6. Sear tuna 1-2 minutes per side for rare center (or longer if preferred).
7. Season with salt and white pepper.
8. Spoon wasabi cucumber sauce onto serving plates.
9. Slice tuna thinly and arrange over sauce.